This recipe is from The Historic Perth Amboy Cookbook Circa 1983
2 Eggs
3/4 tsp.salt
1/8 tsp. pepper
1/4 c. water
1/4 c. chicken fat, melted
1 Tbsp. chopped parsley
3/4 c. matzo meal
Beat eggs, salt, pepper, and parsley; add water and melted chicken fat.. Batter will be stiff.
Refrigerate 1 hour before shaping into little balls. Boil water; drop balls into water, reduce heat and simmer, covered, for 25 to 30 minutes.
2 Eggs
3/4 tsp.salt
1/8 tsp. pepper
1/4 c. water
1/4 c. chicken fat, melted
1 Tbsp. chopped parsley
3/4 c. matzo meal
Beat eggs, salt, pepper, and parsley; add water and melted chicken fat.. Batter will be stiff.
Refrigerate 1 hour before shaping into little balls. Boil water; drop balls into water, reduce heat and simmer, covered, for 25 to 30 minutes.
